Healthy Vegan Puda/Pancakes

Healthy Vegan Pancake

Healthy Vegan Pancake

Vegan Vegetable Pancake

This recipe is a quick fix for my lunch and daily portion of protein.

Recently  I joined a leaf pogramme  in our community. I was very impressed with volunteers and their effort to help  other people  to live healthy lifestyle by watching their food habits. They highly recommend vegan recipes.

Hence I was motivated to come up with my  vegan version of Beans- dals pancake which is fulfilling, refreshing and tasty.

Ingredients:

  • 1/2 cup rice
  • 1/2 cup moong dal
  • 1/2 cup lentils
  • 1/2 cup channa dal or besan
  • 1/2 cup matepa split beans
  • 1 small onion
  • 1 small tomato
  • 2 cloves garlic
  • 1 small ginger
  • 1 small chili pepper
  • 1 cup frozen spinach/kale
  • 1 tsp salt
  • 1/4 tsp turmeric
  • 3 tbsp oil to make crispy

How to make vegetable pancake

1. Wash generously rice, moomg dal, lentils, channa dal, matepa split beans. Check for  stones in dals. Soak almost 4 hours in warm water in a deep bowl.

2. Grind  coarse all the soaked dals and spinach, onion,  chili pepper, garlic, ginger and tomatos. Add salt, turmeric. Set aside. The consistency of the batter should be like pancake batter.

vegetable pancake batter

3. Drizzle a tea spoon of the oil into a medium size non stick skillet heat over a m medium heat. Halfway through almost after 45 seconds, pour in about a ladleful  of batterand quickly spread it evenly so it is

about 6 inches in diameter. caution should be taken not to over heat skillet.

puda on skillet

4. Let the pancake to cook for 2-3 minutes till it turns into opaque and loses it glossy looks. Turn the pancake over and cook the second side till it turns into golden brown color mostly about a minute.

5. Repeat steps 3-4 to make more pancakes. Serve warm with sweet and spicy sauces. Puda tastes great with cilantro and tamarin chutney.

Tips:

  •   Most popular item is besan /chick pea flour  puda with onion and tomatoes and chilis. Just whisk flour add seasoning and spices and batter is ready.
  • Times to time for variation i add shredded cabbage ,carrots, zucchini or any other vegetable that you like.
  • Bob’s Red Mill makes a chickpea flour that is readily available in super markets which saves hassle to soak dals.
  • If you do not use all the batter ,you can refrigerate it up to three days.
  • If you have made all the pancakes you can re heat  them, wrapped in slightly damp paper towels, in a microwave for 30 seconds.

 

Cabbage/Carrot Puda

Cabbage/Carrot Puda

Chickpea Flour Puda

Chickpea Flour Puda

 

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How To Make Soy Yogurt

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Organic Soy Yogurt

 

Home Made Soy Yogurt

My friend Debbie is a huge believer in plant-based foods. Being Vegan she was missing probiotic in her food.  When she found out about my blog she requested me to make Pure soy yogurt at home. Super markets have all flavored  and added sugar soy yogurt. So this seems very interesting to get hands on How to make soy Yogurt. 

What You Need

2 cup  Organic unsweetened soy milk

1 count store bought organic soy yogurt plain( Whole Soy & Co)

1 Heavy pot or glass microwave container

whisk

 

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Three Easy Steps to Make yogurt:

1. Boil the milk either on stove or in a microwave.

2. Let it cool down almost to the point that you can hold your finger in the milk counting twenty.

3. Add two heaping spoon of soy yogurt to boiled milk.  Whisk evenly so yogurt  mixes properly. Pour in individual jar with tight lid.

4. Let it sit undisturbed in regular oven with lights on for six to eight hours.

5. Once it sets refrigerate for at least for few hours to make it firm.

Enjoy with fresh fruit.

How To Make Lemon Pickle

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One of the popular achar/pickle is lemon pickle. It had been popular for a long time.

I have seen my mom making all various achars/pickles and enjoyed it full heartedly when I was young. Recently I learned that lemons are highly alkaline and it is

good for digestion. My tantalizing taste buds prompt me to try hands on. The traditional flavor is back in a new form.

To make it healthy i reduced the salt, sugar and oil . I am sure you will love it too.

Ingredients:

  • 5 lemon cut into cubes
  • 5 lemon squeeze into juice
  • 1 tsp chilli powder
  • 1 tsp cumin & fenugreek seeds roasted and crushed
  • 1 tsp sugar or more to taste
  • 2 tsp salt
  • 1 tsp turmeric

For Tampering:

  • 2 tbsp oil
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • Pinch of astofedia

How to make:

1. Cut the lemons into cubes. Set aside.Cut Lemons

 

2. Store cut lemons add salt and turmeric, shake it properly  so it is coated with salt evenly.

store in a jar

store in a jar

 

 

3. Store and stir everyday evenly so lemon pieces starts to get soften and tender to touch. Repeat this step for fifteen days.

4. Take lemon pieces out in a bowl , add spices, add sugar and tamper with oil. Mix it properly and store in a clean air tight container.

Lemon pickle is ready to serve with your meals. Great news about lemon pickle is that as it ages it is more tasty. Enjoy!

Lemon pickle/achar

Lemon pickle/achar

How To Make Traditional Sweet Boondi

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Sweet Boondi

Traditional  Sweet Dish Boondi

Boondi  has a special imprint on each of  us, specially the immigrants from  India. This dessert is present in all the famous celebrations.

For me it reminds me of our pilgrimage site Palitana, India. After a three hour of hike on a mountain (we are not suppose to eat while on hike) when we come back we were served  warm Boondi and Sev (crispy noodles ).  No need to say that was  Amazingly tasty treat!  Here Today I am going to try to replicate that authentic taste. Thanks so much for sharing your recipe Jaya! 

Palitana Mountain

Palitana Mountain

Step by step guide to Make Boondi : Serves 6

Vegan, Gluten free, Jain

Ingredients

  • 2 cup besan /chick pea flour
  • 1 cup water
  • 2 cup vegetable shortening or ghee for frying
  • 1/2 cup cashews or slivered almond
  • 1/2 cup raisins

For syrup

  • 2 cup sugar
  • 1 cup water
  • yellow food color optional
  • Few strands of saffron
  • 1/2 tsp cardamom powder

Utensils needed

  • Perforated sieve
  • Deep spoon
  • Frying Pan
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Ingredients for Boondi

For Boondi deep spoon and perforated sieve is needed.

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Sieve and deep spoon

How to Make Boondi

1. Combine besan/chick pea flour and water as needed in a bowl. Beat for two to three minutes till  the batter becomes light and smooth.

2. Heat ghee or vegetable shortening in a deep frying pan. Hold a sieve four inch above the oil. Pour with deep spoon batter into the strainer. The batter will fall into the oil in the form of fine drops of boondi. Fry for one minutes till boondi turns golden brown. Repeat the steps with remaining batter.

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Frying boondi

3. In a pan add sugar , water, few strands of saffron, cardamon powder and cashews, raisins.

4. Cook for five minutes till sugar dissolves  and becomes thick syrup.

5. Add boondi in the pan and keep stirring till cools down.

6. Garnish and serve. YUM!

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Sweet Boondi

Bonus Tips:

  • For variations green and red color can be added to batter. The pearls of boondi will  be more decorative and presentable.
  • For salty variations instead of syrup salt, red chili powder can be sprinkled. Instead of cashews roasted spanish peanuts can be used.

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How did this recipe turn out for you – I’d love to know in the comments section below.

How to Use Turmeric to cure your cough, add flavor to your meal, and add glow to your skin!

My love for Turmeric

I grew up in India watching my mom use Turmeric for all sorts of uses. However, I don’t see it being widely used here in the US. It is a wonderful super plant that can be used as a spice and medicine. I want share not only how to use it but also where to get it.

This is what Turmeric Plant looks like in the store

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Health benefits of Turmeric

Regular use of  turmeric in a micro amount (like 1/4 of a tsp) is beneficial. Its yellow color which is full of antioxidant properties. Here are the list of benefits:

  • Ward off Alzheimer’s Disease
  • Blood Purifier
  • Skin Cleanser
  • Cough Suppressant

and… much much more.

How to Use Turmeric to Cure Your Cough

  1. Add 1/4 tsp of powder turmeric in a half cup of  warm milk
  2. Touch of salt
  3. 1 tsp of ghee.
  4. Take every night till cough is gone before bedtime (should be gone in 3-5 days)

How to Use Turmeric as a Face Mask

  1. Mix ground turmeric with besan/chick pea flour
  2. Add heavy cream in equal portions
  3. Apply to face
  4. Wash off after 15 minutes

You will get an instant glow to your skin! Brides have been using this for years in India… even widely used today!

How to Use Turmeric as a Spice

Here is a picture of powder Turmeric:

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You can use Turmeric Powder in various curries of dry legumes, beans, and different vegetables. The powder of turmeric is derived after the stem is boiled, drained, dried in the sun, cleaned, polished and then pounded into powder.

You can also enjoy Turmeric as a condiment with your meals

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Pickled Amba Haldi

Fresh roots are available in health and specialty stores. wash them and cut them into thin pieces. Amba haldi is in its white form. It is similar to ginger root.

Add lemon juice to it. Enjoy with meals in small amount.  This lemony turmeric stays in refrigerator for 6 months.

Spice Mix For Flavorful Tea

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Call me foodie or health nut my sunday morning starts with reading an article by Mark Bittman. Yes I am a huge fan of his writing about recipes. I applaud his formidable approach to different cuisine from beet salad to different kind of curries  of Indian style. Recently I came across his article about spices in New York Times article. I enjoyed those spice mix so I thought to give an idea of my tea spice mix. A cup of Tea in the morning is healthy for you.  Here is a quick cheat sheet to How To Blend perfect Spices or as you may say Masala for refreshing cup of Tea.

Chai  is the drink offered everywhere in India. No doubt it is a little bit habit-forming, but it is great way to start the day. It has antioxidant proprieties and gives relief from the common cold and allergies. Different varieties of this tea are available and the recipe below is more for black tea. I like Tetley Tea bags which are good to use and commonly available in grocery store near you. You can also find many different kinds of tea leaves in  stores. Fresh ginger and Lemon grass and/or fresh mint can give a very nice flavor and punch to the taste. This recipe will also work with soy milk.
Preparation Time: 10 Minutes

Serves: Ingredients:

1 Cup Milk
1 Cup Water
1 Pinch Tea Masala
2 Tea Bags
2 Tsp Sugar

 Directions:

  1. Mix all of the ingredients.
  2. Bring to a boil.
  3. Let simmer for a few seconds.
  4. Chai is ready and tastes great with biscuits!
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Tips For Spice Blend:

1 cup dry ginger powder or sooth

1 cup black pepper

1 cup cardamom pods

1/2 cup cloves

1/2 cup cinnamon

1 Tsp nutmeg optional

Few strands of saffron

  • Tea Masala is a mix of  all the above spice together. If you want little mild spiced go easy on cloves and black pepper. Coffee/spice  grinder can be used to blend spices.
  • If you mix ingredients together you can store the mixture in a jar and use as needed.
Nutrition Facts are for 1/2 Serving.
Health Benefits of Chai Tea:
From Chai.com
Tea Leaf
Tea Leaves (Camellia sinensis)

Tea is full of healthy substances, including antioxidants, that may help prevent everything from heart disease to strokes to cancer.

Ginger Chai
Ginger (Zingiberaceae)

Ginger root is believed to strengthen and heal the digestive and respiratory system, as well as to fight off colds/flu. Removes congestion, soothes sore throats, and relieves body aches. Recent studies have shown it to be effective in preventing motion sickness as well.

Cinnamon Chai
Cinnamon (Cinnamonum Zeylanicum)

This herb is a stimulant to other herbs enabling them to work faster.

Pepper
Pepper (Piper nigrum)

Imparts an underlying warmth to the body

Cardamom
Cardamom (Elettaria cardamomum)

Stimulates the mind and gives clarity

Let me know what you think by leaving a comment below! I love to hear from my readers!
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How to Make Bajra Ki Roti (the old Fashion way)

Healthy Grains: Millet Roti

Bajka ki Roti - Final Finish

Recently when I was visiting Tampa, Florida I had a experience of watching hands on “How to Make Bajra – (Black millet) Roti old fashioned way.”

Healthy, Gluten Free, and Vegan!

Millet roti is healthy, gluten free, and vegan. Millet is easily digestible and contains many beneficial nutrients. It is packed with protein and high amounts of fiber.

I make all different kinds of rotis at my home. Usually I make whole wheat rotis (watch Video of How to Make Roti). Since all grains are healthy for you I thought this specialty Bajra Ki Roti will be interesting for my readers. It is also called pearl millet. It is naturally a gluten free grain making it more palatable for gluten intolerance.

Home maker Tarlika Patel is a great chef and has master the art of making Bajra Ki Roti. She use her hands to flatten each roti and her pan is not non-stick but a clay pan. Best part of her cooking is each roti puffs up – which is why she is so talented.

Here is a step by step recipe of how you can make Bajra Ki Roti like Tarlika.

Prep time: 5 minutes
cook time 20 minutes

Ingredients:

  • 2 cups bajra/pearl millet flour
  • 1/4 cup whole wheat flour omit wheat flour for Gluten free
  • 1 cup warm water as needed
  • 1/4 tsp salt
  • 2 tbsp clear butter or ghee or vegan spread

How to Make:

1. Take two cups of flour in a flat pan.

Mixing

2. Add wheat flour. Omit to make Gluten free.
3. Add salt.
4. Add warm water as needed to make a dough.
5. Divide dough into equal portions.

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Roti making with hands

6. She uses her hands to flatten the rotis  between her palms.
7. As you can see this is clay skillet she is using to cook the rotis.

8. Heat the clay skillet on high heat.

9. Gently place flatten roti on hot skillet or griddle.

Turn Bajka Ki Roti Upside down

Roti on a Clay Skillet

10. watch it carefully so it does not get burnt. Once coked flip it upside down.

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Roti upside down

11. Let it cook on other side.

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Puff up Millet Roti

12. Slowly it will puff up.
13. Apply clear butter or ghee or vegan spread of your choice

Serve it with onion subji and best it goes with garlic chutney.

Enjoy and Special Thanks to Tarlika  Patel for sharing this amazing healthy recipe with us!

Tips: Millet roti is easy to make for us too. All we have to do instead of hands only we can use Saran wrap to roll roti.

Non stick skillet can be used to cook roti on the stove top.

Zat pat Aloo Subji

Zat Pat Aloo is a recipe by my friend Padma Reddy. I enjoyed watching her making it. I am sure you will like it.

potato subji

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Tasty Potato Subji

Aloo aka means potato subji is very popular all over India.

Basic recipe is same with some minor variations. In Gujarati language its called Batata nu shaak

Potato subji is always favorite among children and adult alike. It goes with Khichdi, rice dishes and different kind of rotis as well.

Ingredients:

  • 1 lb potatoes
  • 4 tomatoes
  • 1 large onion
  • 1 tsp salt
  • 2 tbsp oil
  • 1/4 tsp turmeric
  • 1/2 tsp ground red pepper
  • 1 Tsp each ground coriander and cumin powder each
  • 1 Tsp ginger paste
  • 1 Tbsp Yogurt optional
  • 1 Tsp Garam masala
  • 2 Tbsp fresh finely chopped fresh cilantro leaves

How to Prepare


1. Peel potatoes and immerse into the water so it does not tarnish.

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2. Cut onion as you wish into pieces.

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cut potatoes

3. Cut potatoes into cubes.

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saute onion and potatoes

4. In a wok on a medium high heat add oil of your choice. Add onions and potatoes and saute them till golden brown. It can take 5-7 minutes to to saute’ them.

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Zatpat aloo

5. Add Ginger paste and salt. Mix with spatula very well. Cover and let it cook in steam for few minutes till potatoes are little soft and tender.

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Spices

6. Add red pepper, turmeric, coriander and cumin powder and tomatoes and  mix it well. Add 1 cup of water. Cover and let it cook more.

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Aloo subji

7. Add yogurt, garam masala and few cilantro leaves. Stir, Cover.

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Batata Nu Shaak

8. Potato subji is ready for you. Enjoy it with warm tortillas or rice, its equally palatable.

Serve potatoes warm.

Tips

Yogurt and garam masala goes together. If you like mild flavor omit garam masala.

For vegan I highly recommend not to add yogurt. This potatoes dish is flavorful at any time .

Does your dish look this colorful? Let me know in your comments!

How did you make this dish? I would love to hear your recipes and happy to post it on my blog.

 

Vegan Cole Slaw

Vegan Cole slaw

cabbage,bell pepper

Vegan Cole Slaw

 RAW FOOD:  INDIAN COLE SLAW

Cabbage is one of the healthiest vegetables. It is full of vitamins and anti oxidants.

This is a simple quick recipe of cabbage you will sure to love.

Ingredients:

1/4 small head of green cabbage

1 fresh green Serrano chiles, seeded

1/4 large red bell pepper, stemmed, seeded and cut into thin strips

1 tbsp of dry peanuts crushed

2 tbsp of fresh cilantro chopped finely

1 tsp sea salt

1 tsp lime juice

2 tbsp canola oil

1 tsp mustard seeds

1/4 tsp turmeric

cabbage, cilantro, bell pepper

 

 How to prepare:

1. Place the half cabbage on cutting board. Remove the core and tough rib from the cabbage.

2. Slice as thin as possible and place it in a large bowl.

3. Slice the chiles and red bell pepper into thin strips.

4. Add them into a bowl.

5. Add salt, lime juice, cilantro and ground peanuts powder.

 

6. Heat the oil in a small skillet over medium high heat. Add mustard seeds and let it pop about 30 seconds.

7. Remove the skillet from heat and add turmeric.

 

 

8. Pour the heated oil over the mixture of cabbage. It is a good idea to wipe clean the oil from skillet with little cabbage shreds.

9. Mix the cabbage evenly so it coats every shred with mustard and oil.

This Nutty, citrus flavor slaw is ideal as salad course or as an accompaniment to traditional meal.

Tips;

Carrots, red cabbage can be added at any time.

Have you tried any other way Cabbage salad , let me know in your comments!

 

How To Make Fluffy Steamed White Rice

Basmati Rice With Cilantro 

Everyday cooking at my home includes white rice without faliure.

The perfect rice is adorable at the time of dinner. It is said that expert chef can be recognised by the perfectly cooked rice.

I think i have a  simple technique to How to cook white rice like a pro.

Two Common Methods For Cooking Fluffy Rice

one is absorption method and second one is pasta method. There are different varieties of rice grain and some old grain may take little more water and more cooking time. You will come to know by practice. Trials and errors are acceptable.

Absorption method : 

Ingredients:

  • 1 cup basmati rice or long grain rice
  • 1 Tsp Salt
  • 2 cups of water

Wash rice throughly, changing water three or four times till water is clear.  Check for stones and husk before washing.

Soaked White Rice In A Bowl

Let rice soak for 30 minutes.

Usually water to rice 2:1 ratio works well.  A heavy pot with tight lid works better so it does not scorch at bottom.

Transfer water, salt and rice together in a heavy saucepan.

Bring to a boil over medium high heat. Let the water boil uncovered for 5-7 minutes.

Boiling water with rice

Stirring occasionally let it cook for 5-7 minutes.

Asborption of water in boiling rice 

If you are in doubt check with your thumb and index finger by pressing rice kernel. You will get good idea that it will still take more time.

Now cover the pan with a tight-fitting lid and reduce the heat to very low setting.

Absorption of water in rice cooking

Let the rice steep for 5-6 minutes. Turn off the heat. Let it sit undisturbed for 15 minutes.  This is important because it is still cooking inside.

After 15 minutes uncover the pan, fluff rice with a fork , let the steam escape so it won’t over cook.

Fluff your rice with fork

You can add dash of butter or ghee to enhance the flavor.

Pasta Method:

Wash the rice throughly changing water three or four times till water runs clearly. Let it soak for 30 minutes or less is okay too.

In a heavy sauce pan fill water half way and bring to a boil. Add salt.

Add the rice to the boiling water for 5-7 minutes stirring once or twice. Let it boil till the kernels are tender. If you are in doubt check it by pressing rice kernels with your index finger and thumb. If it is not tender or cooked let it cook for couple more minutes.

Brown rice and old rice do take little more time to cook.

Drain cooked rice in colander

Immediately drain the rice into a colander just like pasta and run a cold water through it.

This way it will not over cook it.

Transfer the rice into serving plate and garnish with cilantro and ghee for nice refreshing flavor.

White rice with roasted cumin and cilantro

Tips:

How did your rice turn out? is it sticky?

While rice is boiling and it is almost done by adding few drops of lemon juice your rice will never be sticky.

Rice will look very white and fluffy.

Enjoy with Dals and healthy fresh vegetable curry!

Next I will be happy to share with you How  To Transform Your Left Over Rice In A Culinary cuisine In A ZIp!